Roast pumpkin and chicken livers ~ Justine Kiggen Quick and easy to prepare. [Serves 4] 500g pumpkin, cut into large wedges 2 tbsp olive oil 1 tbsp brown sugar Sea salt and black pepper 2 tbsp butter 250g chicken livers, cleaned, rinsed and dried 1 onion, finely sliced ¼ cup sherry vinegar 200g baby rosa tomatoes, halved 4 slices sourdough bread, toasted Fresh parsley, to garnish 1. Preheat oven to 180˚C. Place pumpkin wedges on a baking tray, drizzle with olive oil and sprinkle with brown sugar, season and bake for 30 minutes, or until cooked through and golden. Set aside and keep warm. 2. In a small frying pan, heat butter and a little olive oil, and flash fry chicken livers for 2–3 minutes, until just cooked and pink inside. Remove from pan, set aside and keep warm. 3. Add onions to the pan and sauté until golden. Deglaze the pan with vinegar, add baby tomatoes and cook for another minute. Season well. 4. Place pumpkin wedges on a plate, top with livers and the baby tomatoes. Garnish with parsley. Drizzle over remaining pan juices and serve with toast slices.
Posted on: Sat, 22 Mar 2014 23:26:52 +0000
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